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Beautifully-curated collection of 100 classic, truly genius recipes
Reviewed in the United States on December 9, 2017
These 100 recipes are ever-so-carefully curated from "luminaries of the food world." I'm pretty sure I didn't know about the food52 com website until I bought the book, but today I'm a faithful reader.The recipes in this book, for which the author dug far and beyond those that had appeared in her column, all come with amazing pedigrees: every one is authored by a highly-respected chef and/or cookbook author. It must have taken Ms. Miglore, the author, months simply to secure copyright permissions.The book, which I own in hardcover, is organized by "course," beginning with "breakfast." The very first recipe, "fried eggs with wine vinegar," from Roger Verge, is so amazing that, to this day, I'll usually crack a pinch (Verge calls for much more) of vinegar du jour into my morning eggs. Union Square Cafe's "Bar Nuts" is a staple for parties and, on occasion, holiday Ball-jar gifts (the "genius" part of the recipe is that they toast the nuts first and then toss then with the spicy butter coating--no chance of burning the coating).Other tried-and-trues:Marcella Hazan's famous super-simple "Tomato Sauce with Butter & Onions," which, by the way, I've been making (with canned tomatoes) from her seminal cookbook since the 1980's; Jim Lahey's famous "No-Knead Bread;" "Warm Squash & Chickpea Salad with Tahini" from Moro Restaurant (I don't know the London restaurant, but if a recipe includes chickpeas and tahinis, I'm in; "Green Lentil Salad" from Patricia Wells (I make as a side dish and I don't discard the onions and garlic); "Gratin of Zucchini, Rice & Onions with Cheese" (Julia Child) which I modify for altitude (rice) and using a spiralizer instead of a grater; "Broccoli Cooked Forever" from Roy Finamore: I don't know who he is, but I know that the dish is indeed genius; and "Shrimp Grits" (from Edna Lewis & Scott Peacock): my notes say "it was ridiculously complicated--even for me." Still, I keep making it, even adding an extra step (reserving 1/4 of the cooked shrimp for garnish). "Onion Carbonara" from Michel Richard is phenomenal in the opinion of this onion lover. The "genius" here is using onions sliced into long ribbons (I use the mandoline) to mimic pasta. The recipe calls for bacon, which I omit. Yum! Finally, "Fresh Blueberry Pie" from Rose Levy Beranbaum is a classic show-stopper. If I'm invited for dinner in blueberry season, I'm bringing this pie (I make it as a tart and, in lieu of a lattice top, I add cut-outs for fun--see photo).Every recipe is beautifully presented, with a headnote telling us why the dish is special, plus, perhaps, a bit of its history. Every dish has a color photo, and some have up to 12 photos demonstrating technique. Not sure how to cut up butternut squash? 12 photos show you how.Since I don't eat meat other than fish, I did not make most of the many recipes in their "Meaty Mains" chapter. However, there are plenty of classics that I make and again--plus, in the course of paging through the book for this review, I slapped 5 Post-It's on the pages for other recipes I want to make!This is a book that's well worth the price--and, as demonstrated by my new Post-It's, worth coming back to from time to time for new inspiration.
Reviewed in the United States on December 9, 2017
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Top reviews from the United States
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Reviewed in the United States 🇺🇸 on December 9, 2017
The recipes in this book, for which the author dug far and beyond those that had appeared in her column, all come with amazing pedigrees: every one is authored by a highly-respected chef and/or cookbook author. It must have taken Ms. Miglore, the author, months simply to secure copyright permissions.
The book, which I own in hardcover, is organized by "course," beginning with "breakfast." The very first recipe, "fried eggs with wine vinegar," from Roger Verge, is so amazing that, to this day, I'll usually crack a pinch (Verge calls for much more) of vinegar du jour into my morning eggs. Union Square Cafe's "Bar Nuts" is a staple for parties and, on occasion, holiday Ball-jar gifts (the "genius" part of the recipe is that they toast the nuts first and then toss then with the spicy butter coating--no chance of burning the coating).
Other tried-and-trues:
Marcella Hazan's famous super-simple "Tomato Sauce with Butter & Onions," which, by the way, I've been making (with canned tomatoes) from her seminal cookbook since the 1980's; Jim Lahey's famous "No-Knead Bread;" "Warm Squash & Chickpea Salad with Tahini" from Moro Restaurant (I don't know the London restaurant, but if a recipe includes chickpeas and tahinis, I'm in; "Green Lentil Salad" from Patricia Wells (I make as a side dish and I don't discard the onions and garlic); "Gratin of Zucchini, Rice & Onions with Cheese" (Julia Child) which I modify for altitude (rice) and using a spiralizer instead of a grater; "Broccoli Cooked Forever" from Roy Finamore: I don't know who he is, but I know that the dish is indeed genius; and "Shrimp Grits" (from Edna Lewis & Scott Peacock): my notes say "it was ridiculously complicated--even for me." Still, I keep making it, even adding an extra step (reserving 1/4 of the cooked shrimp for garnish). "Onion Carbonara" from Michel Richard is phenomenal in the opinion of this onion lover. The "genius" here is using onions sliced into long ribbons (I use the mandoline) to mimic pasta. The recipe calls for bacon, which I omit. Yum! Finally, "Fresh Blueberry Pie" from Rose Levy Beranbaum is a classic show-stopper. If I'm invited for dinner in blueberry season, I'm bringing this pie (I make it as a tart and, in lieu of a lattice top, I add cut-outs for fun--see photo).
Every recipe is beautifully presented, with a headnote telling us why the dish is special, plus, perhaps, a bit of its history. Every dish has a color photo, and some have up to 12 photos demonstrating technique. Not sure how to cut up butternut squash? 12 photos show you how.
Since I don't eat meat other than fish, I did not make most of the many recipes in their "Meaty Mains" chapter. However, there are plenty of classics that I make and again--plus, in the course of paging through the book for this review, I slapped 5 Post-It's on the pages for other recipes I want to make!
This is a book that's well worth the price--and, as demonstrated by my new Post-It's, worth coming back to from time to time for new inspiration.
Beautifully-curated collection of 100 classic, truly genius recipes
Reviewed in the United States 🇺🇸 on December 9, 2017
These 100 recipes are ever-so-carefully curated from "luminaries of the food world." I'm pretty sure I didn't know about the food52 com website until I bought the book, but today I'm a faithful reader.Reviewed in the United States 🇺🇸 on December 9, 2017
The recipes in this book, for which the author dug far and beyond those that had appeared in her column, all come with amazing pedigrees: every one is authored by a highly-respected chef and/or cookbook author. It must have taken Ms. Miglore, the author, months simply to secure copyright permissions.
The book, which I own in hardcover, is organized by "course," beginning with "breakfast." The very first recipe, "fried eggs with wine vinegar," from Roger Verge, is so amazing that, to this day, I'll usually crack a pinch (Verge calls for much more) of vinegar du jour into my morning eggs. Union Square Cafe's "Bar Nuts" is a staple for parties and, on occasion, holiday Ball-jar gifts (the "genius" part of the recipe is that they toast the nuts first and then toss then with the spicy butter coating--no chance of burning the coating).
Other tried-and-trues:
Marcella Hazan's famous super-simple "Tomato Sauce with Butter & Onions," which, by the way, I've been making (with canned tomatoes) from her seminal cookbook since the 1980's; Jim Lahey's famous "No-Knead Bread;" "Warm Squash & Chickpea Salad with Tahini" from Moro Restaurant (I don't know the London restaurant, but if a recipe includes chickpeas and tahinis, I'm in; "Green Lentil Salad" from Patricia Wells (I make as a side dish and I don't discard the onions and garlic); "Gratin of Zucchini, Rice & Onions with Cheese" (Julia Child) which I modify for altitude (rice) and using a spiralizer instead of a grater; "Broccoli Cooked Forever" from Roy Finamore: I don't know who he is, but I know that the dish is indeed genius; and "Shrimp Grits" (from Edna Lewis & Scott Peacock): my notes say "it was ridiculously complicated--even for me." Still, I keep making it, even adding an extra step (reserving 1/4 of the cooked shrimp for garnish). "Onion Carbonara" from Michel Richard is phenomenal in the opinion of this onion lover. The "genius" here is using onions sliced into long ribbons (I use the mandoline) to mimic pasta. The recipe calls for bacon, which I omit. Yum! Finally, "Fresh Blueberry Pie" from Rose Levy Beranbaum is a classic show-stopper. If I'm invited for dinner in blueberry season, I'm bringing this pie (I make it as a tart and, in lieu of a lattice top, I add cut-outs for fun--see photo).
Every recipe is beautifully presented, with a headnote telling us why the dish is special, plus, perhaps, a bit of its history. Every dish has a color photo, and some have up to 12 photos demonstrating technique. Not sure how to cut up butternut squash? 12 photos show you how.
Since I don't eat meat other than fish, I did not make most of the many recipes in their "Meaty Mains" chapter. However, there are plenty of classics that I make and again--plus, in the course of paging through the book for this review, I slapped 5 Post-It's on the pages for other recipes I want to make!
This is a book that's well worth the price--and, as demonstrated by my new Post-It's, worth coming back to from time to time for new inspiration.
Images in this review
Reviewed in the United States 🇺🇸 on February 25, 2023
Book looks decent overall but have discovered a page has been ripped out… so disappointing, and past the point of being able to return
Images in this review
Reviewed in the United States 🇺🇸 on February 10, 2023
Reviewed in the United States 🇺🇸 on January 20, 2016
Top reviews from other countries
Annie Mae H.Worth
The perfect cookbook.
Reviewed in the United Kingdom 🇬🇧 on March 27, 2020
Lara Frentrop
Great book, tasty recipes
Reviewed in the United Kingdom 🇬🇧 on August 6, 2015Vera Guerman
Simple to make, tasty to eat
Reviewed in the United Kingdom 🇬🇧 on January 23, 2021
